EP1116446A2 - Procédé d'amélioration de la durée de conservation et / ou de la stabilité des aliments altérables sous l'action de microbes - Google Patents
Procédé d'amélioration de la durée de conservation et / ou de la stabilité des aliments altérables sous l'action de microbes Download PDFInfo
- Publication number
- EP1116446A2 EP1116446A2 EP01109105A EP01109105A EP1116446A2 EP 1116446 A2 EP1116446 A2 EP 1116446A2 EP 01109105 A EP01109105 A EP 01109105A EP 01109105 A EP01109105 A EP 01109105A EP 1116446 A2 EP1116446 A2 EP 1116446A2
- Authority
- EP
- European Patent Office
- Prior art keywords
- gras
- acid
- alcohol
- acetate
- aldehyde
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000000034 method Methods 0.000 title claims abstract description 54
- 230000003641 microbiacidal effect Effects 0.000 claims abstract description 33
- 230000008569 process Effects 0.000 claims abstract description 21
- 239000000463 material Substances 0.000 claims abstract description 11
- 230000006641 stabilisation Effects 0.000 claims abstract description 10
- 238000012545 processing Methods 0.000 claims abstract description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 114
- 235000019441 ethanol Nutrition 0.000 claims description 88
- 238000005520 cutting process Methods 0.000 claims description 85
- 239000004614 Process Aid Substances 0.000 claims description 64
- 239000002253 acid Substances 0.000 claims description 58
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 claims description 52
- 150000001299 aldehydes Chemical class 0.000 claims description 48
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 claims description 44
- 150000001241 acetals Chemical class 0.000 claims description 31
- WVDDGKGOMKODPV-UHFFFAOYSA-N Benzyl alcohol Chemical compound OCC1=CC=CC=C1 WVDDGKGOMKODPV-UHFFFAOYSA-N 0.000 claims description 29
- 150000002148 esters Chemical class 0.000 claims description 29
- 150000003505 terpenes Chemical class 0.000 claims description 29
- 235000007586 terpenes Nutrition 0.000 claims description 29
- 239000006057 Non-nutritive feed additive Substances 0.000 claims description 26
- DHKHKXVYLBGOIT-UHFFFAOYSA-N acetaldehyde Diethyl Acetal Natural products CCOC(C)OCC DHKHKXVYLBGOIT-UHFFFAOYSA-N 0.000 claims description 26
- 238000005507 spraying Methods 0.000 claims description 24
- 239000000126 substance Substances 0.000 claims description 24
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims description 23
- 229940022663 acetate Drugs 0.000 claims description 23
- ZRSNZINYAWTAHE-UHFFFAOYSA-N p-methoxybenzaldehyde Chemical compound COC1=CC=C(C=O)C=C1 ZRSNZINYAWTAHE-UHFFFAOYSA-N 0.000 claims description 19
- 239000000796 flavoring agent Substances 0.000 claims description 17
- -1 rhodinol Chemical compound 0.000 claims description 17
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 16
- 150000001298 alcohols Chemical class 0.000 claims description 16
- 238000004806 packaging method and process Methods 0.000 claims description 16
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 14
- FXHGMKSSBGDXIY-UHFFFAOYSA-N heptanal Chemical compound CCCCCCC=O FXHGMKSSBGDXIY-UHFFFAOYSA-N 0.000 claims description 13
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- 238000004519 manufacturing process Methods 0.000 claims description 11
- SCCDQYPEOIRVGX-UHFFFAOYSA-N Acetyleugenol Chemical compound COC1=CC(CC=C)=CC=C1OC(C)=O SCCDQYPEOIRVGX-UHFFFAOYSA-N 0.000 claims description 10
- NBBJYMSMWIIQGU-UHFFFAOYSA-N Propionic aldehyde Chemical compound CCC=O NBBJYMSMWIIQGU-UHFFFAOYSA-N 0.000 claims description 10
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- 238000004140 cleaning Methods 0.000 claims description 10
- 235000013355 food flavoring agent Nutrition 0.000 claims description 10
- 150000002989 phenols Chemical class 0.000 claims description 10
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 claims description 10
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Natural products CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 claims description 9
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- HUMNYLRZRPPJDN-UHFFFAOYSA-N benzaldehyde Chemical compound O=CC1=CC=CC=C1 HUMNYLRZRPPJDN-UHFFFAOYSA-N 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 238000011105 stabilization Methods 0.000 claims description 9
- VAJVDSVGBWFCLW-UHFFFAOYSA-N 3-Phenyl-1-propanol Chemical compound OCCCC1=CC=CC=C1 VAJVDSVGBWFCLW-UHFFFAOYSA-N 0.000 claims description 8
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- RDOXTESZEPMUJZ-UHFFFAOYSA-N anisole Chemical compound COC1=CC=CC=C1 RDOXTESZEPMUJZ-UHFFFAOYSA-N 0.000 claims description 8
- QMVPMAAFGQKVCJ-UHFFFAOYSA-N citronellol Chemical compound OCCC(C)CCC=C(C)C QMVPMAAFGQKVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 230000001804 emulsifying effect Effects 0.000 claims description 8
- LRBQNJMCXXYXIU-QWKBTXIPSA-N gallotannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@H]2[C@@H]([C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-QWKBTXIPSA-N 0.000 claims description 8
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 claims description 8
- MLFHJEHSLIIPHL-UHFFFAOYSA-N isoamyl acetate Chemical compound CC(C)CCOC(C)=O MLFHJEHSLIIPHL-UHFFFAOYSA-N 0.000 claims description 8
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 claims description 8
- NUJGJRNETVAIRJ-UHFFFAOYSA-N octanal Chemical compound CCCCCCCC=O NUJGJRNETVAIRJ-UHFFFAOYSA-N 0.000 claims description 8
- 235000013824 polyphenols Nutrition 0.000 claims description 8
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 claims description 7
- BBMCTIGTTCKYKF-UHFFFAOYSA-N 1-heptanol Chemical compound CCCCCCCO BBMCTIGTTCKYKF-UHFFFAOYSA-N 0.000 claims description 7
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 claims description 7
- 241000723346 Cinnamomum camphora Species 0.000 claims description 7
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 claims description 7
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 7
- 229930008380 camphor Natural products 0.000 claims description 7
- 229960000846 camphor Drugs 0.000 claims description 7
- 235000011187 glycerol Nutrition 0.000 claims description 7
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 7
- NQPDZGIKBAWPEJ-UHFFFAOYSA-N valeric acid Chemical compound CCCCC(O)=O NQPDZGIKBAWPEJ-UHFFFAOYSA-N 0.000 claims description 7
- MSHFRERJPWKJFX-UHFFFAOYSA-N 4-Methoxybenzyl alcohol Chemical compound COC1=CC=C(CO)C=C1 MSHFRERJPWKJFX-UHFFFAOYSA-N 0.000 claims description 6
- AMQJEAYHLZJPGS-UHFFFAOYSA-N N-Pentanol Chemical compound CCCCCO AMQJEAYHLZJPGS-UHFFFAOYSA-N 0.000 claims description 6
- 150000001242 acetic acid derivatives Chemical class 0.000 claims description 6
- 150000007513 acids Chemical class 0.000 claims description 6
- GWYFCOCPABKNJV-UHFFFAOYSA-N beta-methyl-butyric acid Natural products CC(C)CC(O)=O GWYFCOCPABKNJV-UHFFFAOYSA-N 0.000 claims description 6
- NEHNMFOYXAPHSD-UHFFFAOYSA-N citronellal Chemical compound O=CCC(C)CCC=C(C)C NEHNMFOYXAPHSD-UHFFFAOYSA-N 0.000 claims description 6
- WTWBUQJHJGUZCY-UHFFFAOYSA-N cuminaldehyde Chemical compound CC(C)C1=CC=C(C=O)C=C1 WTWBUQJHJGUZCY-UHFFFAOYSA-N 0.000 claims description 6
- MWKFXSUHUHTGQN-UHFFFAOYSA-N decan-1-ol Chemical compound CCCCCCCCCCO MWKFXSUHUHTGQN-UHFFFAOYSA-N 0.000 claims description 6
- HFJRKMMYBMWEAD-UHFFFAOYSA-N dodecanal Chemical compound CCCCCCCCCCCC=O HFJRKMMYBMWEAD-UHFFFAOYSA-N 0.000 claims description 6
- ZSIAUFGUXNUGDI-UHFFFAOYSA-N hexan-1-ol Chemical compound CCCCCCO ZSIAUFGUXNUGDI-UHFFFAOYSA-N 0.000 claims description 6
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 claims description 6
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- ZXEKIIBDNHEJCQ-UHFFFAOYSA-N isobutanol Chemical compound CC(C)CO ZXEKIIBDNHEJCQ-UHFFFAOYSA-N 0.000 claims description 6
- UWKAYLJWKGQEPM-LBPRGKRZSA-N linalyl acetate Chemical compound CC(C)=CCC[C@](C)(C=C)OC(C)=O UWKAYLJWKGQEPM-LBPRGKRZSA-N 0.000 claims description 6
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 claims description 6
- GYHFUZHODSMOHU-UHFFFAOYSA-N nonanal Chemical compound CCCCCCCCC=O GYHFUZHODSMOHU-UHFFFAOYSA-N 0.000 claims description 6
- FBUKVWPVBMHYJY-UHFFFAOYSA-N nonanoic acid Chemical compound CCCCCCCCC(O)=O FBUKVWPVBMHYJY-UHFFFAOYSA-N 0.000 claims description 6
- RUMOYJJNUMEFDD-UHFFFAOYSA-N perillyl aldehyde Chemical compound CC(=C)C1CCC(C=O)=CC1 RUMOYJJNUMEFDD-UHFFFAOYSA-N 0.000 claims description 6
- MDHYEMXUFSJLGV-UHFFFAOYSA-N phenethyl acetate Chemical compound CC(=O)OCCC1=CC=CC=C1 MDHYEMXUFSJLGV-UHFFFAOYSA-N 0.000 claims description 6
- OIGWAXDAPKFNCQ-UHFFFAOYSA-N 4-isopropylbenzyl alcohol Chemical compound CC(C)C1=CC=C(CO)C=C1 OIGWAXDAPKFNCQ-UHFFFAOYSA-N 0.000 claims description 5
- 239000012080 ambient air Substances 0.000 claims description 5
- 235000017803 cinnamon Nutrition 0.000 claims description 5
- GFAZHVHNLUBROE-UHFFFAOYSA-N hydroxymethyl propionaldehyde Natural products CCC(=O)CO GFAZHVHNLUBROE-UHFFFAOYSA-N 0.000 claims description 5
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/34635—Antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S426/00—Food or edible material: processes, compositions, and products
- Y10S426/805—Pet food for dog, cat, bird, or fish
Definitions
- the present invention relates to a method for improving durability and / or stabilization of microbially perishable products, a process aid to carry out this method and the use of the process aid for applying to surfaces of microbially perishable products and / or their surroundings.
- the preservatives in the list mentioned are bacteriostatic and / or fungistatically effective and significantly improve durability. However, many consumers reject them because of their impact are not known to the health of the consumer, or harmful Influences, especially with repeated recording over a long period of time, cannot be excluded.
- Pasteurization is a thermal treatment from 30 to 120 minutes exposure time at 70 to 85 ° C.
- Pasteurization significantly improves the shelf life of products treated in this way, is technically complex and consumes a lot of energy. The In addition, viability of spores is often not or only very incompletely impaired. Pasteurization is also for temperature sensitive Products not applicable or leads to a not insignificant Loss of quality, since at the latest due to the often necessary second thermization (up to 85 ° C) the "freshness" of the pasteurized product decreases. In addition, valuable components of food, cosmetics or pharmaceuticals, e.g. Vitamins, amino acids and many pharmaceuticals Active ingredients, thermolabile, so that there is a thermal treatment under the usual Pasteurization conditions prohibited.
- a further possibility for improving the durability is to pack the endangered product in an airtight manner under nitrogen or CO 2 or to provide it in vacuum packaging, as is the case, for example, with ground coffee.
- these methods are expensive and complex and therefore cannot be used for many foods.
- the object of the invention is therefore to provide a method for improving durability and / or stabilization of microbially perishable products, in which during the process of manufacturing, processing or packaging the Products whose surfaces and / or their surroundings, especially those Ambient air and / or the surfaces of the directly or indirectly with the Devices or other materials that come into contact with a product or to provide several process aids.
- This is intended in particular the shelf life improvement and stabilization of food and Feed, cosmetics, pharmaceuticals and others, from spoilage endangered products are made possible without synthetic Preservatives mixed into these treated substances or a Pasteurization at temperatures from 70 to 85 ° C must be applied. Likewise, a reduction in the funds used to Durability improvement and stabilization can be achieved.
- this object is achieved by a process aid, which at least a microbicidal flavor, preferably at least two Flavorings.
- the present invention further relates to a process aid, which is characterized in that is that it has at least one microbicidal flavor, preferably contains at least two flavorings
- the present invention also relates to the use of the processing aid for applying to surfaces of microbially perishable products and / or their surroundings for the purpose of painting, smearing, Emulsifying, separating, cleaning, spraying, vaporizing, gasifying and Cutting.
- the flavorings contained in the process aids according to the invention are only natural or nature-identical flavorings that are in accordance with FEMA recognized as safe (GRAS - Generally Recognized As Safe).
- FEMA GRAS Flavor Substances Lists GRAS 3-16 No. 2001-3834 the natural and nature-identical Flavors listed by the FDA Food use approved (FDA regulation 21 CFR 172.515 for nature - identical flavorings (synthetic flavoring substances and Adjuvants) and FDA Regulation 21 CFR 182.20 for natural flavorings (Natural Flavoring Substances and Adjuvants).
- FDA regulation 21 CFR 172.515 for nature - identical flavorings (synthetic flavoring substances and Adjuvants)
- FDA Regulation 21 CFR 182.20 for natural flavorings (Natural Flavoring Substances and Adjuvants).
- which these FDA standards fulfilling flavoring substances may be used "quantum satis”, i.e. she may be contained in the food up to the maximum concentration in which they have no
- NAT4 substances that are under certain Requirements must be declared as identical to nature, e.g. if they Substances in combination and as a component with a natural or nature-identical Flavoring can be used.
- processing aids have a taste and do not affect the smell of the treated products.
- the process aids according to the invention are, for example, in the form of Lubricants, emulsifiers and cleaning agents, spraying agents, nebulizers, gas phase active agents, heat transfer agents and cutting or Release agents used.
- the process aids can also be used as additives be used to the funds mentioned.
- the processing aids are not the foods be added or mixed with these. Rather, only those Surfaces or cut surfaces of the food with the processing aids acted upon. This can be done in that the Food surfaces or cut surfaces directly with the process aids be charged. It is also possible to change the surface of Devices, production machines, packaging equipment, Transport equipment, packaging materials and the ambient air to move the process aid.
- the microbicidal action of the processing aids occurs even when low concentrations are used. Only 0.01 to 5 g / kg, preferably 0.05 to 1 g / kg of food is used when it is applied. When used for the ambient air, only 0.001 to 10 g / m 3 of air are used, for example. Only 0.000001g to 0.1 g / cm 2 surface is used for the surfaces of devices.
- microbicidal action time of the Flavorings used according to the invention under 24 hours, preferably is less than 12 hours. It is very particularly preferred to use process aids and Select concentrations so that the microbicidal action time is below 1 Hour, preferably less than 15 minutes.
- the process aid according to the invention comprises flavorings which are selected are from the group of alcohols, aldehydes, phenols, acetates, acids, esters, Terpenes, acetals and their physiologically tolerable salts, essential oils and plant extracts.
- Preferred embodiments of the process aids according to the invention include one or more flavorings consisting of one or more of the following Groups are selected:
- Acetoin acetylmethylcarbinol
- ethyl alcohol ethanol
- propyl alcohol (1-propanol)
- isopropyl alcohol (2-propanol, isopropanol)
- propylene glycol glycerin
- n-amyl alcohol (1-pentanol), iso-amyl alcohol (3-methyl-1-butanol), anise alcohol (4-methoxybenzyl alcohol, p-anise alcohol), citronellol, n-decyl alcohol (n-decanol), Geraniol, ⁇ - ⁇ -hexenol (3-hexenol), hydrocinnamic alcohol (3-phenyl-1-propanol), Lauryl alcohol (dodecanol), linalool, nerolidol, nonadienol (2,6-nonadien-1-01), Nonyl alcohol (nonanol-1), rhodinol, terpineol, bomeol, clineol (Eucalyptol), anisole, cuminyl alcohol (cuminol), 1-phenyl-1-propanol, 10-undecen-1-01, 1-hexadecanol.
- Thymol Methyleugenol, Acetyleugenol, Safrol, Eugenol, Isoeugenol, Anethol, Phenol, methylchavicol (estragole; 3-4-methoxyphenyl-1-propene), carvacrol, ⁇ -bisabolol, Fomesol, anisole (methoxybenzene), propenylguaethol (5-propenyl-2-ethoxyphenol).
- Camphor, limonene, ⁇ -caryophyllene Camphor, limonene, ⁇ -caryophyllene.
- the processing aid contains only one of the flavorings mentioned, Isopropanol and ethanol are not used. Surprisingly It has been shown that a combination of at least two of the specified Flavoring has a far greater effect than one Single substance.
- the processing aids are used undiluted and / or in water-soluble Dilution with water and / or food-approved solvents (e.g. alcohols) and / or in fat-soluble dilutions with vegetable (fat) oils.
- food-approved solvents e.g. alcohols
- fat-soluble dilutions with vegetable (fat) oils.
- the process aids according to the invention e.g. readily water soluble Alcohols, preferably in concentrations of 0.1 to 99% by weight, based on the processing aid, used in conjunction with other flavorings become.
- the process aids according to the invention preferably contain less than 50% by weight of ethanol, isopropanol or benzyl alcohol or one Mixture of these substances. It is particularly preferred if the proportion of mentioned alcohols at less than 30 wt .-%, in particular less than 20 % By weight. Sofem process aids are used, the benzyl alcohol and contain at least one further flavoring agent, the proportion of Benzyl alcohol are also more than 50% by weight.
- the process aids are used for Shelf life improvement and stabilization from selected from the following group Food uses:
- the process aid according to the invention acts in the environment of the susceptible to corruption Product, e.g. a food or feed, e.g. on Machine parts that are in contact with the product to be machined or processed, or in the air.
- corruption Product e.g. a food or feed
- Machine parts that are in contact with the product to be machined or processed, or in the air.
- corruption-prone products i.e. they unfold theirs Effect on the surface or when penetrating into the product self.
- the particular advantage of the process aid according to the invention is therefore that it reliably decontaminates on the one hand, while its effectiveness against Gram-positive and Gram-negative bacteria, fungi including yeast and has also proven viruses, while on the other hand it Food poses no danger as it is perfect for this is harmless and has no microbicidal, technological after-effects in the Owns food because the microbicidal effectiveness refers to that Production environment that by the measures of the invention contaminating microorganisms
- the process aid according to the invention can be a lubricant that at the same time lubrication, decontamination of the lubricated parts and thus indirectly the shelf life stabilization of the products with these parts are in contact.
- the process aid can also be an emulsifying, separating or Be a cleaning agent.
- Such agents are used for emulsification and / or cleaning and thus also the decontamination of surfaces, objects, machines, Facilities, devices, cutting surfaces or devices, Transport devices and the like. It can also be used for Decontamination and cleaning of food, raw materials, cosmetics, Pharmaceuticals, paints, paper, pulp, livestock, poultry, fish and waste be used.
- the process aid according to the invention can also be a spray his.
- a spray enables a fine distribution of the decontaminating Active ingredients on all machine parts, transport devices, Cutters, work surfaces, etc. and at the same time can cause that immediately after the cutting or separating process and / or packaging portioning process packaged food by enclosed Spray in a climate with decontaminating and / or shelf life stabilizing Properties are kept. Mistable or sprayable Embodiments are moreover because of the comparatively smaller Very cost-effective if required.
- the spray can also be used in and / or on packaging, e.g. Bags, Cardboard boxes or the like are blown in or sprayed / atomized, all the more so to make the packaged product more durable.
- the spray agents are also used in the production environment (environment, cooling, Ventilation, fresh air) obscured at hygienic weak points (e.g. cooling sections) to be able to veningem the number of germs without that there working personnel are damaged.
- hygienic weak points e.g. cooling sections
- the process aids can also be sprayed on Food surfaces or cut surfaces are used to ensure that the To eliminate or eliminate food spoilage agents to reduce.
- these spray agents can be used in transport facilities, warehouses and cold rooms and the like are used.
- the process aid according to the invention is a gas phase active agent that is active in decontamination and / or Deodorization in the gas phase in more or less closed systems, such as packaging, waste systems, container systems, transport or Storage rooms and the like is used. Benefit from the effects of the gas phase agent both the packaged, contained, transported or stored in the container Good as well as the air and the respective environment.
- the process aid according to the invention has also proven to be a good heat transfer medium proven.
- heat transfer media are cooling, heating and Heat means meant that in circulating circulation systems of liquid Cooling, heating and heating systems used as decontaminating additives can be. They become aqueous or oily systems Prevention of growth of microorganisms in the liquids added to e.g. contamination from cooling leaks prevent.
- this is the invention Process aids a cutting or separating agent for cutting knives and / or Cutting devices of all kinds and for all perishable products to be cut, to prevent contamination of the interfaces.
- a flanking measure to improve the shelf life of food is cleaning or even disinfecting the environment with chemical Disinfectants that are subject to the biocide regulation. These substances are more or less toxic and should not be transferred to food.
- chemical disinfection is a discontinuous measure that is pragmatic only at certain production times on machine parts and in Environment and after rinsing with water to remove the residual substances.
- Mineral or cutting aids are usually used as cutting aids Compositions that are no longer permitted in many countries, or vegetable cutting oils are used, which are often already contaminated, i.e. are bacterially contaminated. See e.g. G. Schuster. Investigations on mold contamination of sliced bread, Bburger & Konditor 27 (11), pp. 345-347; G. Spicher The sources of direct contamination of the bread with mold; The cutting oil as a factor of mold contamination; Cereals, flour and bread 32 (4), pp. 91-94.
- the cutting or separating agent according to the invention can be used wherever industrial is cut or separated and the clippings of a spoilage through bacteria or fungi or contamination by viruses. This applies e.g. for pulp and paper, but especially for food or Feed.
- the process aid according to the invention is for cutting or separating bread, baked goods, fish and fish products, Potatoes and potato based products, fruits and vegetables and Products based on fruits and vegetables, confectionery, starch products, Pasta, meat and meat products, cheese products, poultry and poultry products suitable.
- the process aid according to the invention is a cutting or. Separating agent (e.g. for cutting bread), this can be done in the usual way Vegetable oil-fat wax base with the addition of microbicidal processing aids be provided on the basis of flavorings.
- the cutting or Release agents e.g. for use in the meat products industry
- Natural emulsifiers for example lecithins in a concentration of 1 to 25% by weight, can also be added to the vegetable oils, waxes and fats, as it corresponds to the prior art.
- Exemplary emulsifiers are lecithins, citric acid monoglycerides, diacetyltartaric acid, N-acetylphosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, phosphatidic acids, phosptatidylcholine.
- the cutting or separating agent according to the invention is provided as an emulsion on an aqueous basis, vegetable oils, vegetable fats and vegetable waxes with unsaturated and saturated C 16 - C 18 fatty acids, which also have a viscosity of approx. 10 mPas (20 ° C) to approx Have used 500 mPas (20 ° C).
- Compound cutting and release agents can be mixed with Water in a ratio of 1: 1 to 1:40 as cutting or separating emulsion (milk) be applied.
- the cutting or separating agent according to the invention is at least the machine parts in contact with the clippings are applied, to decontaminate them.
- the agents are in doses of 1-20 g / kg of food used, the dosage of which is used Cutting or separating device and the clippings is dependent.
- the cutting and separating means are mostly on the cutting or separating devices angry, e.g. when cutting bread on circular plate slicers sprayed on with which e.g. Sliced bread then cut becomes.
- parts of the cutting devices e.g. Circular knives, band slicers (rotating band saws), electrical and mechanical Knives or knife devices, electric or mechanical saws or sawing devices, electric or mechanical chainsaws or Devices wetted so that the cutting or separating agent on the corresponding Machine part as well as by cutting or separating resulting surface can have a decontaminating or microbicidal effect.
- the advantageous effect of the cutting and separating agents according to the invention manifests itself in an extended shelf life of the clippings, e.g. of sliced bread. It is not least due to the fact that the cutting and separating agent cover the surface of the clippings and also the deeper layers of the cut Food decontaminated by the in the cutting oil contained flavorings.
- the flavorings described here also have a microbicidal effect in the Vapor phase as most of the aromas evaporate easily. Therefore, they work in the so-called environment of the food, e.g. in the packaging of the food, if after the cutting process e.g. in a foil packaging is packed.
- This process of decontamination of the clippings after the actual one Cutting process can be caused by a weak thermal aftertreatment of the Supported food without loss of quality in the packaging become.
- a weak thermal aftertreatment of the Supported food without loss of quality in the packaging become.
- the advantageous effect of the cutting or separating agents can partly significantly increased if the application and cutting or separating techniques are so improved or redeveloped that intensive wetting of the food with cutting or separating agent.
- the circular disc cutting blade with separate groove guides and grooves provided so that a thorough and intensive application of cutting or Release agent was possible.
- Process aids for spraying cutting knives as cutting tools and for spraying transport devices using the example of sliced sausage Taking into account the reduction in spoilage (Enterobacter / Lactobacillen) on cutting knife, transport device and Sausage cut surfaces and improvement / extension of durability.
- Sample no Sample description Total germ count / 7 cm 2 comment 1 tape 67 2nd tape ⁇ 100 3rd tape ⁇ 100 4th tape 51 20 mold 5 Sausage supporter 8th 6 Sausage supporter 0 7 Knife (outside) 39 8th Knife (inside) 28 9 Knife case (inside) en masse
- Sample no Sample description Total germ count / 7 cm 2 18th Tape after rubbing with paper (13: 12h) 1 19th Tape after rubbing with paper (13: 12h) 0 20th Tape after rubbing with paper (13: 22h) 0 21 Tape after rubbing with paper (13: 20h) 1 22 Tape after rubbing with paper (13: 30h) 18th 23 Tape after rubbing with paper (13: 30h) 4th 24th Tape during continuous spraying 0 25th Tape during continuous spraying 0 26 Sliced sausage (top) 1 27 Sliced sausage (below) 0
- the shelf life of sausage is determined according to the test results Use of the cutting agent, which is applied to the cutting devices is significantly improved. At the same time, there is a surprisingly good one Cleaning the cutting surfaces, the cutting devices. In addition, the Slicing ability of the sausage improved. Despite the high dilution of the used The durability of fabrics is significantly improved. Leave with vegetable oils excellent results are achieved in dilution from 1:10 to 1: 100.
- Process aids for cutting by spraying on cutting knives (Band slicer), circular plate cutting machine and spray for spraying of the surfaces of the food taking into account the example of toast bread the reduction of spoilage on the machine parts and bread and / or cut surfaces (mold / Aspergillus niger) for simultaneous Improve / extend shelf life.
- Process aids for atomizing in the air taking into account the reduction the spoilage agent in the air (mold / Aspergillus niger) and prevention resedimentation on baked goods using the example of baked goods the result of the improvement / extension of the durability.
- Sample no Sample description bacteria Mould 1 Cold room before fog between the cooling towers 38 2nd Stair area before entering the cold room 1,500 3rd Cold room exit to packaging 2,500 625 4th 1. Cooling tower before the air flow from the cooling system - before ventilation 10: 00h 75 13 5 1. Cooling tower in front of the air flow from the cooling system directly before misting 11: 30h 80 140
- Sample no . Sample description bacteria Mould 6 1. Cooling tower in front of the air flow of the cooling system - during the misting 11: 45h 15 13 7 1. Cooling tower in front of the air flow of the cooling system - at the end of the nebulization 13:00 0 0 8th 1. Cooling tower before the air flow of the cooling system - after the nebulization 14: 00h 0 0
- the shelf life of baked goods is indirectly extended by continuous application of the process aid for atomizing in the Air (cooling tower, cooling / transport route), the number of Mold in the air is significantly reduced. A chemical preservation or pasteurization of the baked goods is no longer necessary.
- Test organisms E. coli ATCC11229 Staph.aureus ATCC6538 Ps.aeruginosa ATCC15442 C.albicans ATCC10231 A.niger ATCC16404 Cladosporium herbarum (self-isolate) 2.
- Culture media CSA (Tryptone Soya Agar Oxoid CM 131) COD (Tryptone Soya Broth Oxoid CM 129) YGC agar (Merck 16000) Tween 80 (Merck)
- the fungi and bacteria are taken up with a swab (cotton swab) (with rotating movements over the movements over the overgrown plate) and evenly spread over the cut surface of a sliced bread sample, so that a concentration of 10 3 - 10 4 spores or Microorganisms per 100 cm 2 is reached.
- a swab cotton swab
- test agent 0.2-0.3 ml of the test agent are sprayed with an aerosol spray onto 100 cm 2 of sliced bread.
- the test breads are packed in plastic bags (polyethylene or polypropylene), the plastic bags are closed and stored in the light at room temperature.
- the growth of microorganisms on the contaminated bread is included compared to that on control bread.
- the minimum shelf life is the number of Days after which the first growth of microorganisms with the naked eye can be recognized.
- the killing factor is determined as a reduction factor (RF) in relation to a growth control of 10 5 -10 7 CFU / ml.
- the gas phase test procedure is used to determine the kill factor Use of gas-phase process aids.
- the determination is made in a so-called double petri dish performed on an absorbent surface, e.g. Bread or urea / formaldehyde foam blocks (0.5 x 1 x 3 cm) 0.5 ml of the gas phase active Given by means.
- the bread or the foam block are in a compartment of a divided petri dish.
- a filter paper disc (diameter 13 mm) inoculated with approx. 10 8 to 10 9 germs is placed.
- the bowl is sealed airtight and incubated for 24 hours at a temperature of 30 ° C.
- the filter paper disk is suspended in 9 ml COD and a dilution series made in COD.
- the tubes are at Incubated at 30 ° C and evaluated. The kill factor is compared to one Control determined.
- the respective test microorganism is inoculated with molten culture media containing 10 5 to 10 6 germs per ml.
- the culture media are poured into petri dishes and cooled.
- 80 ⁇ l of the agent to be tested (additive or process aid) are applied to a filter paper disc (diameter: 13 mm; Schleicher & Schüll, article 601/2), and four of the filters thus prepared are evenly distributed on the surface of a prepared petri dish.
- the plates are then incubated at 37 ° C for 24 hours. After the incubation, the size of the inhibition area that may occur is determined.
- the experiment shows the individual effects of ethanol, isopropanol in concentrations of 20 and 1% by weight and the combined action of 0.2% by weight of anisaldehyde and 0.04% by weight.
- Oreganum oil compared with the synergistic effect of the combination of anisaldehyde, oregano oil and one of the water-soluble alcohols mentioned.
- the experiment was carried out as a quantitative suspension experiment. Reduction factors Exposure time 1 hour A. niger Staph.
- Example 7 Decontaminating or microbicidal activity of individual flavorings
- Example 8 Influence of the cutting and separating agent according to the invention on the shelf life of bread
- the shelf life of sliced bread was investigated a) in the case of bread cut with conventional cutting agents, which was not inoculated with microorganisms, and in the case of bread cut with the cutting agent according to the invention, which was artificially contaminated after cutting. Shelf life of the bread in days Cutting / release agent % By weight based on the ready-to-use agent Control Bread, Sliced Bread, Untreated 20 ° C Cladosporium herbarum 5 x 10 5 CFU / 100 cm 2 bread 20 ° C A. niger 2x10 4 CFU / 100 cm 2 bread 20 ° C Staph.
- Example 9 Comparison of the influence of conventional cutting means with cutting means according to the invention on the durability of sliced bread
- Example 10 Extension of the shelf life of sliced bread by weak thermal aftertreatment of the food cut with cutting release agent
- the following table shows the shelf life of sliced bread which has been sliced once with conventional slicing oil, sliced with slicing / separating agents in accordance with Table 6 and has not been subjected to any thermal aftertreatment and then such bread which has been sliced with slicing / separating agents according to the invention has been cut and then subjected to a weak thermal post-treatment.
- Sliced bread shelf life in days Table 8 Cutting / release agents Control bread cut with cutting oil without process aid according to the invention Control bread with cutting / separating agent acc.
- Cut table 6 Bread with cutting / separating agent acc. Table 6 cut and thermally treated Exposure time in s / min Core temp. in ° C Shelf life in days a 3rd 11 10s 30s 1 min. 2 min.
- the recipe examples consist of individual and / or several examples Aroma function groups are combined with one another and / or are synergistically combined.
- the processing aids are either used undiluted or after one Dilution with water and / or food-grade solvents and / or Vegetable (fat) oils and / or emulsifiers from 0.01% by weight to 99.99% by weight applied, preferably in a mixing ratio of 1: 1 to 1: 100.
- Some application examples for the use of one or more process aids for stability stabilization and / or improvement and / or environmental impact for example: Application of process aids Example No .: toast Nebulizer 16 Cutting means 11 Spray 17th Pastries Nebulizer 16 Sliced sausage Cutting means 11 Emulsifying, separating, cleaning supplies 13 bratwurst Spray 17th Boiler water for heating chocolate mass Heat, cold, Means of transmission 12th Conveyor belt lubricant 14 Waste bin Gas phase activity medium 15
- Process for improving the durability and / or stabilization of microbially perishable products in the before, after or during the process for the manufacture, processing or packaging of the products their surfaces and / or their surroundings, in particular the ambient air and / or the surfaces of the directly or indirectly devices or other materials that come into contact with the products are charged with one or more process aids, characterized in that the processing aid contains at least one microbicidal flavoring agent, preferably at least two microbicidal flavoring agents
- microbicidal action time of the processing aids is less than 1 hour, preferably less than 15 minutes.
- flavourings contained in the processing aid are selected from the group of alcohols, aldehydes, phenols, acetates, esters, terpenes, acetals, polyphenols, acids and their physiologically compatible salts, essential oils and plant extracts.
- Procedure as described above characterized in that a processing aid is used which contains more than 50% by weight of benzyl alcohol and at least one further flavoring agent.
- the processing aid contains less than 50% by weight, preferably less than 30% by weight, particularly preferably less than 20% by weight of ethanol, isopropanol or benzyl alcohol or a mixture of these substances.
- Process aids characterized in that it contains at least one microbicidal flavoring agent, preferably at least two microbicidal flavoring agents.
- microbicidal action time is less than 1 hour, preferably less than 15 minutes.
- Process aids as described above characterized in that it contains at least one flavoring agent selected from the group of alcohols, aldehydes, phenols, acetates, esters, terpenes, acetals, polyphenols, acids and their physiologically tolerable salts, essential oils and plant extracts.
- at least one flavoring agent selected from the group of alcohols, aldehydes, phenols, acetates, esters, terpenes, acetals, polyphenols, acids and their physiologically tolerable salts, essential oils and plant extracts.
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- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Botany (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Packages (AREA)
- Fertilizers (AREA)
- Immobilizing And Processing Of Enzymes And Microorganisms (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE19512147 | 1995-03-31 | ||
DE19512147 | 1995-03-31 | ||
EP96909141A EP0762837B1 (fr) | 1995-03-31 | 1996-03-28 | Procede pour l'amelioration de la conservation et/ou la stabilisation de produits alterables sous l'action de microbes |
Related Parent Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP96909141A Division EP0762837B1 (fr) | 1995-03-31 | 1996-03-28 | Procede pour l'amelioration de la conservation et/ou la stabilisation de produits alterables sous l'action de microbes |
EP96909141.2 Division | 1996-10-03 |
Publications (3)
Publication Number | Publication Date |
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EP1116446A2 true EP1116446A2 (fr) | 2001-07-18 |
EP1116446A3 EP1116446A3 (fr) | 2003-04-02 |
EP1116446B1 EP1116446B1 (fr) | 2012-02-08 |
Family
ID=7758471
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP01109105A Expired - Lifetime EP1116446B1 (fr) | 1995-03-31 | 1996-03-28 | Procédé d'amélioration de la durée de conservation et / ou de la stabilité des aliments altérables sous l'action de microbes |
EP96909141A Expired - Lifetime EP0762837B1 (fr) | 1995-03-31 | 1996-03-28 | Procede pour l'amelioration de la conservation et/ou la stabilisation de produits alterables sous l'action de microbes |
Family Applications After (1)
Application Number | Title | Priority Date | Filing Date |
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EP96909141A Expired - Lifetime EP0762837B1 (fr) | 1995-03-31 | 1996-03-28 | Procede pour l'amelioration de la conservation et/ou la stabilisation de produits alterables sous l'action de microbes |
Country Status (10)
Country | Link |
---|---|
US (3) | US6514551B1 (fr) |
EP (2) | EP1116446B1 (fr) |
JP (1) | JPH10501445A (fr) |
AT (2) | ATE213593T1 (fr) |
AU (1) | AU5275096A (fr) |
DE (2) | DE59608782D1 (fr) |
DK (1) | DK0762837T3 (fr) |
ES (1) | ES2173274T3 (fr) |
PT (1) | PT762837E (fr) |
WO (1) | WO1996029895A1 (fr) |
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DE19831309A1 (de) | 1998-07-13 | 2000-01-27 | Schuer Joerg Peter | Additiv zur Haltbarkeitsverbesserung und/oder Stabilisierung von mikrobiell verderblichen Produkten |
DE19831306A1 (de) | 1998-07-13 | 2000-01-27 | Schuer Joerg Peter | Additiv zur Haltbarkeitsverbesserung und/oder Stabilisierung von mikrobiell verderblichen Produkten |
JP2002520343A (ja) | 1998-07-13 | 2002-07-09 | イェルク・ペーター・シューア | 抗菌性組成物 |
DE19831288A1 (de) | 1998-07-13 | 2000-01-27 | Schuer Joerg Peter | Additiv zur Haltbarkeitsverbesserung und/oder Stabilisierung von mikrobiell verderblichen Produkten |
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DE19931185A1 (de) | 1999-07-07 | 2001-01-18 | Joerg Peter Schuer | Verfahren zur Entkeimung von Luft |
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DE20100121U1 (de) * | 2001-01-05 | 2002-05-16 | Schür, Jörg Peter, Prof., 41844 Wegberg | Vorrichtung zur Anreicherung von Luft mit Luftbehandlungsmittel |
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- 1996-03-28 EP EP01109105A patent/EP1116446B1/fr not_active Expired - Lifetime
- 1996-03-28 AU AU52750/96A patent/AU5275096A/en not_active Abandoned
- 1996-03-28 ES ES96909141T patent/ES2173274T3/es not_active Expired - Lifetime
- 1996-03-28 JP JP8528939A patent/JPH10501445A/ja not_active Ceased
- 1996-03-28 DE DE59608782T patent/DE59608782D1/de not_active Expired - Lifetime
- 1996-03-28 AT AT96909141T patent/ATE213593T1/de not_active IP Right Cessation
- 1996-03-28 PT PT96909141T patent/PT762837E/pt unknown
- 1996-03-28 DE DE19612340A patent/DE19612340A1/de not_active Ceased
- 1996-03-28 AT AT01109105T patent/ATE544359T1/de active
- 1996-03-28 WO PCT/EP1996/001364 patent/WO1996029895A1/fr active IP Right Grant
- 1996-03-28 EP EP96909141A patent/EP0762837B1/fr not_active Expired - Lifetime
- 1996-03-28 DK DK96909141T patent/DK0762837T3/da active
-
2000
- 2000-07-21 US US09/620,872 patent/US6514551B1/en not_active Expired - Fee Related
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2003
- 2003-02-04 US US10/357,726 patent/US7108879B2/en not_active Expired - Fee Related
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2006
- 2006-09-18 US US11/522,667 patent/US20070087094A1/en not_active Abandoned
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Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
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FR2867948A1 (fr) * | 2004-03-29 | 2005-09-30 | Hightech Bio Activities Holdin | Composition decontaminante presentant a la fois des proprietes bactericides, fongicides et virucides, procedes d'obtention et utilisations d'une telle composition |
WO2005092094A1 (fr) * | 2004-03-29 | 2005-10-06 | Hightech Bio-Activities Holding Gmbh | Composition decontaminante presentant a la fois des proprietes bactericides, fongicides et viruscides, procedes d’obtention et utilisations d’une telle composition |
US8529968B2 (en) | 2004-03-29 | 2013-09-10 | Hightech Bio-Activities Holding Gmbh | Decontaminating composition having simultaneously bactericidal, fungicidal and virocidal properties, methods for obtaining and using said composition |
FR2876586A1 (fr) * | 2004-10-20 | 2006-04-21 | Persee Medica | Composition pour prevenir ou traiter le stress, notamment les bouffees de stress chronique et permanent |
WO2006042928A1 (fr) * | 2004-10-20 | 2006-04-27 | Persee Medica | Composition pour prevenir ou traiter le stress, notamment les bouffees de stress chronique et permanent |
WO2013007722A1 (fr) | 2011-07-11 | 2013-01-17 | Sony Corporation | Procédé d'utilisation de proxy dans un réseau |
Also Published As
Publication number | Publication date |
---|---|
ES2173274T3 (es) | 2002-10-16 |
ATE213593T1 (de) | 2002-03-15 |
DK0762837T3 (da) | 2002-06-10 |
EP1116446A3 (fr) | 2003-04-02 |
ATE544359T1 (de) | 2012-02-15 |
US20070087094A1 (en) | 2007-04-19 |
US20030198718A1 (en) | 2003-10-23 |
US7108879B2 (en) | 2006-09-19 |
PT762837E (pt) | 2002-07-31 |
WO1996029895A1 (fr) | 1996-10-03 |
JPH10501445A (ja) | 1998-02-10 |
EP0762837A1 (fr) | 1997-03-19 |
AU5275096A (en) | 1996-10-16 |
DE59608782D1 (de) | 2002-04-04 |
DE19612340A1 (de) | 1996-11-07 |
EP1116446B1 (fr) | 2012-02-08 |
EP0762837B1 (fr) | 2002-02-27 |
US6514551B1 (en) | 2003-02-04 |
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